Description
Eggplant Parmesan is a classic Italian casserole with layers of tender eggplant, rich tomato sauce, mozzarella, and Parmesan cheese.
Ingredients
Units
Scale
- 1 can (28 oz) whole peeled tomatoes
- 1 cup grated Parmesan cheese
- 1/2 oz fresh basil
- 2 balls fresh mozzarella
- 2 eggplants
- 2 garlic cloves
- 1 shallot
- 1 tablespoon granulated sugar
- Coarse (sea) salt
- Olive oil
Instructions
- Slice the 2 eggplants into ¼-inch thick rounds. Sprinkle both sides generously with coarse (sea) salt and place them in a colander to drain for at least 30 to 45 minutes. Longer is fine too.
- Meanwhile, finely chop 1 shallot (or onion) and mince 2 to 3 garlic cloves. Cook them in a generous splash of olive oil (3 to 4 tablespoons), then add 1 can diced tomatoes or whole peeled tomatoes. Tomato passata works well too.
- Stir in 1 tablespoon granulated sugar and half of the basil leaves, torn into pieces. Let the sauce simmer over medium heat until about half of the liquid has evaporated and the sauce has thickened slightly. This takes about 30 minutes. Stir occasionally.
- Preheat the oven to 375 to 400°F.
- Blend the sauce until completely smooth using an immersion blender. This step is optional, but we think it makes the sauce even better.
- Rinse the eggplant slices and pat them very dry with paper towels to remove as much moisture as possible. Lightly brush both sides with olive oil and grill for a few minutes on each side.
- Spread a thin layer of sauce in a baking dish, then add a layer of eggplant. Tear some of the mozzarella over the top, followed by a few torn basil leaves. Repeat the layers 2 to 3 more times, then finish with about 1 cup grated Parmesan cheese.
- Bake for 15 to 20 minutes, then let the casserole rest for a few minutes before serving. Serve with a fresh green salad and toasted French bread or sourdough bread, if desired. Buon appetito!
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking, Grilling, Sautéing
- Cuisine: Italian